This is the ultimate classic comfort food for a reason, and when you deliciously roast the tomatoes along with a few other important ingredients, the flavor cannot
A few weeks ago, the weather was absolutely abhorrent here in Massachusetts. I’m talking no power, trees flying everywhere, grade A monsoon outside.
So naturally, I decided to use up all of the leftover food I had to avoid it going bad by sitting in the fridge.
I didn’t have much, just a few campari tomatoes, some heavy cream, and a bunch of different kinds of cheese.
The perfect ingredients for everyone’s favorite comfort food.
A.K.A. homemade tomato soup and grilled cheese.
It’s one of the best combinations there is, and while tomato soup isn’t my favorite soup (soup season brings me a LOT of favorites), it just hits differently on a cold day with a bunch of melty cheesy carbs in my hand.
It’s made with the perfect combination of roasted tomatoes, onions, and garlic, and vegetable broth, and tastes absolutely amazing each and every time.
Here’s how I made it using a few simple ingredients!
What You’ll Need:
Tomatoes: I used a whole pack of campari tomatoes, and sliced them into 1/4s.
Onions: Use one large sweet onion or two small ones, and slice them into 1/4s.
Garlic: I love roasting a whole bulb of garlic for this recipe instead of roasting individual garlic cloves. The key is to pack it super tight in foil so it gets nice and roasted without getting burnt.
Olive Oil: You don’t need too much! Just a little to spice up all the veggies.
Bread Slices: Use whatever bread you’d like to make this. I like using scala bread, but sourdough is always delicious.
Cheese: I’m not listing a specific cheese combination because I’m a firm believer that any melted cheese is good cheese when it’s in a grilled cheese sandwich. However, I used aged cheddar and parmesan cheese, and it was perfect.
Mayonnaise: This is the only thing that you should be using to grill your sandwiches with. Trust me.
Heavy Cream: You don’t need a lot, just a little bit to even out the soup.
Vegetable Broth: I always like to add a little bit of this into my soup, you can also use chicken stock.
Directions:
@gianna_ferrini Its a classic for a reason, and a surefire way to enjoy the monsoon outside. Grilled cheese and homemade tomato soup ❤️ #homemadetomatosoup #tomatosouprecipe #grilledcheesesandwich
♬ The Christmas Song (Merry Christmas To You) – Nat King Cole Trio
Preheat your oven to 400°. While the oven is heating, put your sliced tomatoes, onions, and garlic foil pack on an oiled baking sheet. Season everything with a generous amount of salt, pepper, and oregano. Bake for 45 minutes or until everything is roasted and caramelized.
Once everything is ready, take out your tomato soup and put it immediately into your pot, over medium low heat. Using the immersion blender, make sure everything is smooth and even. If you need to, add in some vegetable broth. Season with salt, pepper, and oregano.
* If you don’t have an immersion blender, it’s alright to use your regular blender.
Turn the heat to high, and let everything come just to a boil. Add a dash of heavy cream into the soup pot, and let simmer on low until the grilled cheese is ready.
While the soup is simmering, begin your grilled cheese. Shred whichever combination of cheeses you prefer, and pile them high between two slices of bread. Spread a thin layer of mayonnaise over each slice of bread, and grill on each side over medium heat until the bread is golden brown and the cheese is melted.
Serve by dipping your grilled cheese into the soup!
FAQs:
Q: Can I use any kind of tomato with this?
A: Yes, however, if you’re using smaller tomatoes such as grape or cherry tomatoes, I strongly recommend laying down some parchment paper where they’re going, as they’ll be more likely to explode inside of the oven when baking, and you’ll want to avoid a mess at all costs.
Q: I don’t have any onions, what else could I use?
A: Shallots would taste perfect with this. Caramelize them in the oven just the same as you would onions.
Q: How could I achieve a classic tomato soup if I don’t have any of the above vegetables?
A: If you have a can of Hunt’s tomato sauce or even crushed tomatoes and a tiny bit of tomato paste, this soup is more than doable. Just simmer the tomatoes on the stove for an hour or so, adding however much water is needed. Season with salt, pepper, oregano, garlic powder, and onion powder.
Q: What cheese combinations are the best for grilled cheese sandwiches?
A: I love my cheddar cheese and parmesan combo, but a gouda and Romano cheese combination is wonderful too. A lot of people like cheddar and American cheese slices, or swiss and gruyere. Use whatever cheese you love to eat!
Q: Heavy cream bothers my stomach, what’s something else I could use?
A: Coconut milk would be wonderful with this! just use a little less than you normally would.
What To Serve With This:
Appetizer: Use some leftover tomatoes and make this easy bruschetta salad recipe!
Dessert: If you’re on the comfort food train, the next thing you have to do is make these delicious chocolate chip cookies.
Wine: I’ll let you in on a secret: The wine pairings for this dish are almost the exact same as the wine pairings for carbonara. Check out this article!be beat.
Print
Easy Grilled Cheese and Creamy Tomato Soup Recipe
Ingredients
- 4–6 campari tomatoes, quartered
- 1–2 onions, quartered
- 1 bulb of garlic, sealed tightly in aluminum foil
- 2 slices of white bread of choice
- ½ cup cheese total, can be multiple kinds of cheese
- 1 tbsp mayonnaise
- 1 tbsp olive oil
- 1 tbsp heavy cream
- ½–1 cup vegetable broth, depending on how thick you like your soup
- Salt, black pepper, crushed red pepper flakes, and oregano to taste
Instructions
- Preheat your oven to 400°
- Spread your onions, tomatoes, and garlic foil packet over a baking sheet. Season with olive oil, salt, pepper, crushed red pepper, and oregano.
- Bake for 40 minutes or until everything is roasted and caramelized.
- Put the fresh tomatoes and onions into a large pot or medium pot over medium-high heat. Squeeze in the garlic.
- Using your immersion blender, blend until everything is smooth (can also use your normal blender).
- Slowly add vegetable broth to the blended soup if desired.
- Bring the soup up to a boil, add in heavy cream, and let simmer for 10 minutes while you begin your grilled cheese recipe.
- Place cheese between both slices of bread.
- Spread a thin layer of mayonnaise over both slices of bread.
- Toast each side of the sandwich in a shallow pan or griddle, until the bread is golden brown and the cheese melts.
- Serve together with fresh cracked pepper over the bowl of tomato soup.
- Store in an airtight container for up to 5 days.
